Dairy Free Gluten Free Nacho Dip
A creamy, spicy, crowd-pleasing nacho dip made entirely without dairy or gluten. Perfect for football Sundays, fall gatherings, or any cozy night in.
Equipment
- high-speed blender
- skillet
- medium saucepan
- spatula or spoon
- chef's knife
- cutting board
Ingredients
- 1 ½ cups raw cashews (soaked 2–4 hours)
- ¾ cup hot water
- 1 tbsp olive oil
- ½ cup finely chopped onion
- 2 garlic cloves, minced
- 1 medium red bell pepper, chopped
- ¼ cup nutritional yeast
- 1 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp sea salt (plus more to taste)
- 1 can (10 oz) diced tomatoes with green chiles, drained
- ½ cup canned black beans, rinsed and drained
- ¼ cup pickled jalapeños, chopped (optional)
- Fresh cilantro or green onions (for garnish)
Instructions
- Soak raw cashews in water for 2–4 hours (or boil for 20 minutes if short on time). Drain and rinse.
- In a skillet, heat olive oil. Add onion and bell pepper; cook 5–6 minutes until soft. Add garlic and sauté for 1 more minute.
- In a blender, combine sautéed veggies, cashews, hot water, nutritional yeast, lemon juice, vinegar, cumin, paprika, chili powder, and sea salt. Blend until smooth.
- Transfer mixture to a saucepan over low-medium heat. Stir in tomatoes, black beans, and jalapeños. Cook for 5 minutes, stirring often.
- Serve warm topped with fresh cilantro or green onions. Pair with gluten-free tortilla chips or veggie sticks.
Notes
You can serve this warm or at room temperature. Adjust the spice level by adding or omitting jalapeños. Store leftovers in the fridge or freeze for later, reheat gently and stir to restore texture.
Nutrition
Calories: 240kcalCarbohydrates: 18gProtein: 8gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 8gSodium: 380mgPotassium: 480mgFiber: 4gSugar: 3gVitamin A: 1100IUVitamin C: 25mgCalcium: 45mgIron: 2mg
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